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Hickory Nut Pie

Total Time

Prep: 15 min. Bake: 35 min.

Makes

8 servings

My father use to make this pie when I was younger. I would go out in the woods looking for hickory nuts and remember having to shell them with a hair pin! It seemed like forever but the pie was worth it!—Carolyn Hayes, Marion, Illinois

Ingredients

  • 3 eggs
  • 1 cup light corn syrup
  • 3/4 cup sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 cup chopped hickory nuts or pecans, toasted
  • 1 unbaked pastry shell (9 inches)
  • Additional toasted hickory nuts or pecans, optional

Directions

  1. In a small bowl, beat eggs just until blended but not frothy. Beat in the corn syrup, sugar, butter, vanilla and salt until blended. Stir in nuts. Pour into pastry shell.
  2. Cover edges loosely with foil. Bake at 350° for 25 minutes. Remove foil; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Garnish with additional nuts if desired.

Nutrition Facts

1 piece: 457 calories, 21g fat (6g saturated fat), 92mg cholesterol, 239mg sodium, 65g carbohydrate (40g sugars, 1g fiber), 7g protein.

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